Cream of Barley, Vienna Style, or of Rice a la Cremieux

Put into a saucepan two ounces of butter, and when very hot, add four ounces of well cleaned pearl barley; heat it, then moisten with four quarts of broth; cover the saucepan, and cook the barley slowly for three hours, or more, until it yields easily to the pressure of the finger, then drain and pound in a mortar, diluting it with its own stock, afterward straining through a sieve or tammy. Return it to the fire, and in case it should be too thick add more of the broth; stir continually with a spatula, bearing on to the bottom of the saucepan, until the soup is ready to boil; season with salt, sugar and nutmeg, and add the thickening to the soup, stirring it in well until all the butter is melted (No. 175).

For Cream of Rice a la Cremieux.-Pound or mash well in a mortar, half a pound of fresh bread-crumbs, mixing in gradually two whole eggs, and the third of its quantity of fine butter; form this into small, round cakes, seven-eighths of an inch in diameter and one-eighth of an inch thick; bake them in a hot oven, and serve the same time as the soup. The cream of rice is prepared exactly the same way as the barley, the only difference being that this requires less cooking than the barley.